tag:blogger.com,1999:blog-44376385493074020612011-11-27T15:45:05.536-08:00My recipes... straight from the heart.Desi chefhttp://www.blogger.com/profile/01338280897871293771noreply@blogger.comBlogger21100tag:blogger.com,1999:blog-4437638549307402061.post-90935518934402128542009-04-25T10:29:00.000-07:002009-04-26T00:17:14.481-07:00I attempted to try this recipe after I had it at Inchin's (a local indo-chinese restaurant in IL).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_mcEXkvCgvb0/SfNKlpy2JbI/AAAAAAAAAAU/SVRkGVFTvHE/s1600-h/Gobhi_Manchurian.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 178px;" src="http://2.bp.blogspot.com/_mcEXkvCgvb0/SfNKlpy2JbI/AAAAAAAAAAU/SVRkGVFTvHE/s320/Gobhi_Manchurian.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5328684794844161458" /></a><br /><br /><b>Ingredients</b><br /><br />(1) small cauliflower [Gobhi]<br />(3/4 cup) all purpose flour [Maida]<br />(1 tbsp) corn flour<br />(1 cup) chopped onions<br />(1/2 cup) spring onions<br />(1 tbsp) chopped coriander leaves<br />(1 1/2 tbsp) ginger-garlic paste<br />(1 tbsp) chopped green chilies<br />(2-3 tbsp) tomato ketchup or chinese chilli sauce<br />(1 pinch) ajinomoto<br />(2 tbsp) soya sauce<br />(2 tbsp) oil<br /><br /><b>Preparation</b><br /><br />* Make a batter of maida, corn flour and salt using water.<br />* Add the ginger-garlic paste to the batter.<br />* Dip the gobi florets in the batter and deep fry till golden brown. Keep aside.<br />* Heat oil in another pan and add the left ginger & garlic paste, chopped onions, chopped spring onions and green chili to it.<br />* Now, mix aginomoto, soya sauce and tomato sauce (or chinese chilli sauce) to it.<br />* Add fried gobi kept aside and mix well. Garnish it with coriander leaves.<br />* Serve the gobi manchurian hot.<br /><br />Please leave your comments after you try this recipe.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4437638549307402061-9093551893440212854?l=desivegkitchen.blogspot.com' alt='' /></div>Desi chefhttp://www.blogger.com/profile/01338280897871293771noreply@blogger.com0tag:blogger.com,1999:blog-4437638549307402061.post-30106628571757695312009-04-24T20:17:00.000-07:002009-04-24T20:40:03.657-07:00<b>Hello! Namaste! Sasriyal! Salaam alaikum! Jayshri Krishna!</b><br /><br />I was introduced to the insides of a kitchen at a very young age. I was hardly in 7th grade when my mom had to undergo a very vital surgery and that led me to get motivated to cook each day for the family.<br /><br />The learning started by experimenting with mom's recipes and then coming up with my own. Little did I know that my battle with turmeric (haldi), red chilli powder (lal mirchi), asafoetida (hing), etc. would lead to a symphony of sorts and I would fall in love - absolute and pure love - with the kitchen complete with its ladles and spices.<br /><br />My blog is an attempt to bring forth recipes that I have learned over the years, some that I have developed in all these years and some others that I have mentally prepared but have not yet tried. Feel free to try them out at home and post all comments.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4437638549307402061-3010662857175769531?l=desivegkitchen.blogspot.com' alt='' /></div>Desi chefhttp://www.blogger.com/profile/01338280897871293771noreply@blogger.com0